Pairs well with Mongolian Beef
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Mongolian Beef
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A high-protein, quick, and easy Mongolian beef recipe featuring marinated beef cooked with a savory sauce made from chicken broth, soy sauce, cane sugar, and toasted sesame oil, served over rice.
00:15:00 total
Serves 1
easy
Main Various
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Ingredients
- beef - watch the video to see (sliced for stir-fry)
- Shaoxing wine - watch the video to see (or cooking wine)
- cornstarch - watch the video to see (used in marinade and sauce)
- baking soda - watch the video to see (for tenderizing beef)
- soy sauce - watch the video to see (use soy sauce for Quebecers or soy if in France)
- black pepper - to taste (freshly ground)
- chicken broth - watch the video to see (for sauce)
- cane sugar - watch the video to see (for sauce sweetness)
- toasted sesame oil - watch the video to see (a drizzle for sauce)
- garlic - 2-3 grams (minced, about 2-3 grams)
- ginger - 2-3 grams (minced, about 2-3 grams)
- onion - watch the video to see (sliced)
- cooked rice - watch the video to see (for serving)
Instructions
- Marinate the Beef: Combine beef with Shaoxing wine, cornstarch, baking soda, soy sauce, and black pepper. Mix thoroughly by hand and let marinate for about 15 minutes.
- Prepare the Sauce: Mix chicken broth, soy sauce, cane sugar, toasted sesame oil, and remaining cornstarch until smooth.
- Cook the Beef: Heat a wok or a wide, high-sided pan on high heat with a little oil. Add the marinated beef and stir-fry until about 80% cooked, ensuring each piece is cooked on both edges. Remove beef and set aside.
- Cook Aromatics: Add minced garlic and ginger to the wok, stir for about 30 seconds. Then add sliced onions and sweat for 2-3 minutes without burning.
- Combine and Finish: Return the beef to the wok with the cooking juices. Add the sauce mixture and cook while stirring to thicken and create a smooth sauce. Incorporate the onions on top and cook for another 2 minutes.
- Serve: Turn off the heat and serve the Mongolian beef over a bed of cooked rice.
